Autumn Walnut and Fig Crumble Pie

This is a fall classic just before the leaves begin to change colors. Loaded with sugar, this pie can be served with bitter coffee or tea for breakfast, or as an after dinner dessert. For a richer taste, heap vanilla ice cream on top.

Ingredients

servings:

70grams butter (cold, in small cubes)

25grams brown sugar

40grams caster sugar

90grams flour

1/4teaspoon cinnamon

6tablespoons sour cream (minimum 30% fat)

1egg

1egg yolk

1/2teaspoon vanilla powder

100grams brown sugar

100grams flour

1/4teaspoon baking soda

1/4teaspoon baking powder

salt

75grams butter (soft)

50grams walnut (powder)

1/4teaspoon cinnamon

10figs (fresh, washed, dried, cut in 4)

icing sugar

Directions

Pour all the ingredients in a bowl. Mix with your fingertips to get a texture close to thick sand.

Preheat oven to 180 degrees Celsius.

In a mixer bowl, pour cream, eggs, vanilla, sugar, flour, baking soda, baking powder, softened butter, powdered nuts, cinnamon, and a pinch of salt. Mix it all together to get a homogeneous dough. Pour into a soft mold, or a baking pan lined with parchment paper. Arrange the pieces of figs on top of the dough, pressing into the dough slightly. Cover with the crumble.

Bake for 45 to 50 minutes, checking if it's done with the tip of a knife.